Need Advice: Holiday Party for 100

I've been a personal chef for about a year and was just hired by one of my clients to cater a holiday work party next month in their home. They are inviting 100 people to the event but expecting only about 60 people to come. We have agreed on a buffet for her guests with 2 main dishes (1 meat, 1 vegetarian), 3 side dishes and 1 salad.

1. I'm looking for suggestions for the main dishes and overall advice on how to prepare everything effectively, while keeping everything warm for the party before serving.

2. Originally I assumed I would cook everything in her kitchen the day of but now that seems a little daunting and I'm considering using a kitchen the day before. Any thoughts on this? Since I'm a personal chef, I'm used to cooking in clients homes.

I've been reading a few threads about catering which have already helped a lot.

Sorry about that: the budget is $1600 and I have limited equipment and resources but am willing to purchase what I'll need as an investment in the future. A friend of mine suggested I get a Cambro for keeping the food warm.

chick mirabella can be made ahead with thighs and is better after a couple of days...reheat on stove or oven or even better a large electric church warmer (grey matter is not working well tonight, they are huge warmers that don't cost much and crank to 450*)

pre bake au gratin and warm day of (cambros work well for keeping)

Green veg blanched on stove, then warmed with evo or butter before service

decent rolls and butter

The hosts pay for beverages, rentals.

$16 a head is a bargain. Keep it simple and make $$$ or else why are you doing it? Easy menu.

ALWAYS plan on the highest possible amount of guests, it is a sin to run out of food. And part of YOUR job as a caterer is explaining WHY they need to pay for the largest number possible.

Final guest count is usually 2 weeks prior to the party with balance due at that time.